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Archive for 'oats'

Recipe: Ginger Oat Slice

Ginger Oat Slice

This is a new to me recipe from Robyn Martin’s book called Bake.

Ingredients:

150 grams butter (5 oz)

1/4 cup golden syrup

1/2 cup brown sugar

1/2 cup coconut

1 1/2 cups wholegrain oats (that’s oatmeal to Americans)

1/2 cup wholemeal flour

1 1/2 teaspoons baking powder

2 teaspoons ground ginger

Method:

1. Melt the butter, golden syrup and sugar in a saucepan until the butter is melted.

2. Place the coconut, oats, flour, baking powder and ginger in a bowl and add the butter mixture.

3. Combine well.

4. Line a 20 x 30 cm tin with baking paper then press mixture into the tin.

5. Bake at 180C/350F for 20 minutes or until golden.

6. Mark into squares while still warm.

Shelley’s Notes:

1. My final result looked nothing like the picture in the recipe book. It tasted great, but I’m at a loss to explain the difference.

2. The square tasted good, but when I make it again, I think I’ll reduce the sugar a little. It was quite sweet.

3. I put a little lemon icing (frosting) on top – a sort of a drizzle – and that was a nice combination.

Have you tried any new recipes recently?

Recipe: Chunky Oat Biscuits

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Chunky Oat Cookies

This is another new recipe that I’ve tried recently from the 30-Minute Vegetarian by Joanna Farrow. My husband likes this biscuit/cookie because it’s not too sweet. I’m quite fond of them too.

CHUNKY OAT COOKIES

125g/4 oz butter, softened

125g/4 oz caster sugar

1 egg

2 teaspoon vanilla extract

125g/4 oz porridge oats

4 tablespoons sunflower seeds

150g/5 oz plain flour

1/2 teaspoon baking powder

175g/6 oz white chocolate, chopped into small pieces

Beat the butter and sugar in a bowl until creamy. Add the egg, vanilla, oats, sunflower seeds, chocolate then add the flour and baking powder. Mix together.

Place dessertspoonfuls of mixture on a greased baking tray and flatten slightly. Bake in a pre-heated oven 180C (350F) Gas Mark 4 for about 15 minutes until risen and golden. Leave to cool on the tray for five minutes then transfer to a wire rack to finish cooling.

Shelley’s notes:

1. I also added dried cranberries to mine. You could add raisins or other dried fruit if preferred.

2. If you prefer milk or dark chocolate use that instead of the white chocolate.

3. This biscuit really did take 30 minutes to prepare and cook.